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6 oz Sweet chocolate,; chopped
2 Sticks butter,; at room
-temperature
2 c Sugar
4 Egg yolks
1 ts Vanilla extract
2 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Buttermilk
4 Egg whites,; stiffly beaten
1 c Roughly-chopped pecans or
-walnuts
FROSTING
3/4 c Evaporated milk
1 1/2 c Sugar
4 Egg yolks,; slightly beaten
1 1/2 Sticks butter
1 1/2 ts Vanilla extract
7 oz Package flaked coconut
1 1/2 c Chopped pecans
Preheat oven to 350 degrees. Butter 3 round layer pans, 8 or 9 by1 1/2
inches, or 2 square pans, 8x8x2 inches or 9x9x2 inches. Line bottoms of
pans with wax paper and butter paper. Pour 2 cup of boiling water over
chocolate, stirring until chocolate is melted; set aside to cool. In large
mixing bowl beat butter and sugar together until light. Add egg yolks, 1 at
a time, beating after each addition. Slowly blend in melted chocolate and
vanilla.
Blend together flour, soda and salt. Alternately mix flour mixture and
buttermilk into butter mixture, beating after each addition until batter is
smooth. Fold in egg whites and then pecans. Divide batter among prepared
pans. Bake until top springs back when touched lightly: 8-inch round
layers, 35 to 40 minutes; 9-inch round layers, 30 to 35 minutes; 8-inch
squares, 45 to 50 minutes; or 9-inch squares, 40 to 45 minutes. Cool in
pans on wire racks. Remove from pans.
Make frosting: In a very heavy saucepan combine evaporated milk, sugar, egg
yolks, and butter. Cook and stir over medium heat until thick, about 12
minutes. It should have come to a gentle boil. Stir in vanilla, coconut and
pecans. Beat with a mixer until thick and cold enough to spread.
Put strips of wax paper around outside edge of a serving plate. Put bottom
layer of cake on top, with paper extending out. Spread frosting on each
layer and on top of cake. Remove wax paper before serving.
Yield: 1 cake.
Yields
1 Servings
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